Miso Glazed Oven Baked Salmon
Ingredients
- 280 gm salmon fillets (2 pieces).
- 1 large sweet potato
- 1 head broccoli
- Salt and freshly ground black pepper
- 2 tbsp Sweetgreen umami seasoning
- 1 tbsp olive oil Herbed Quinoa
- 1 cup white quinoa
- 1 cup chicken stock
- 1 cup water
- 2 tbsp Sweetgreen umami seasoning
- 1 tsp dried coriander
- 1 tsp dried parsley Miso Glaze
- ¼ cup sake
- ¼ cup mirin
- ¼ cup white miso paste
- 3 Tbsp granulated sugar
- Kosher salt
- 2 Tbsp vegetable or canola oil
Method
- Bring ¼ cup sake and ¼ cup mirin to a boil in a small saucepan over high heat. Boil for 20 seconds more to evaporate the alcohol.
- Turn the heat down to low.
- Add ¼ cup white miso paste and 3 tablespoons granulated sugar, and whisk until the miso and sugar are dissolved.
- Remove from the heat and let cool to room temperature.
- Pat salmon fillets dry with paper towels.
- Place in a plastic zip lock bag or container wide enough to hold the fish in a single snug layer.
- Add the marinade and turn the fish to coat. Cover or seal the bag and refrigerate for 2 to 3 days.
- To prepare the quinoa, place 1 cup quinoa in a medium pot along with the umami seasoning and herbs.
- Stir in the herbs and quinoa before adding the water and chicken stock.
- Bring to the boil and when the liquid is boiling, turn down to a low simmer and place a lid on the pot.
- Stir regularly and when all water is absorbed and the quinoa is fluffy, turn off the heat.
- In a medium bowl, coat the broccoli and sweet potato slices in oil and umami seasoning.
- In an air fryer, cook broccoli and sliced sweet potato at 180 C for 15 minutes or until golden brown
- When ready to cook the fish, heat the oven to 150 C.
- While the oven is heating, remove the fish from the marinade and gently brush off the marinade with your hands, leaving a thin film of marinade on the fish. Do not rinse or wipe off the marinade with paper towels.
- Lightly season the fish with kosher salt.
- Place the fish evenly spread, skin up, on a baking tray lined with baking paper.
- Cook for 8 minutes or until the fish starts to flake and the top is golden brown
- Remove fish from oven.
- Transfer the remaining marinade to a small saucepan and simmer
- Place a generous amount of quinoa at the bottom of the serving bowl and place the fish in the middle.
- Arrange vegetables around the fish.
- Drizzle marinade sauce onto the fish.